Fruit Bowl Wheat



A Juicy wheat beer with distinct esters of banana. El Dorado hops deliver pineapple and mango flavours giving this beer a truly fruit bowl aroma and taste.

Wheat based Fresh Wort kit
300g Caramalt grain
300g Oats (omit if using the Hazey McHaze Fresh Wort)
30g SuperAlpha / Dr Rudy Hops (10 min boil)
30g SuperAlpha / Dr Rudy Hops (0 min)
60g El Dorado (Dry Hop)
Weihenstephan (WY3068) MJ M20 or Saf WB-40

1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
3. Bring grain wort (liquid) to the boil and simmer 30g of SuperAlpha hops in a boiling bag.
4. After 10 minutes, turn off the heat, add 30g SuperAlpha hops and allow to steep for 10 minutes.
5. Remove hop sock and pour wort into the fermenter. Add the fresh wort.
6. Top up with chilled and tap water to 20L at 25°C and stir vigorously for 5 minutes.
7. Add yeast, seal fermenter and ferment in cool conditions at 25c to elicit banana esters.
8. On day 4 of fermentation, place 60g of El Dorado hops in a sanitised hop sock and hang in fermenter.
(If kegging, hang the hop sock in the keg after transferring the beer from the fermenter). Complete fermentation as normal.

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